Wine region: Styria
Variety: 45% traminer, 45% sauvignon, 10% rheinriesling
Maceration: 1 month with seeds and skins
Maturation: 2 years in oak barrels
Organic biodynamic wine
Boris’s tip: One of best and most interesting Orange wine cuvée in Slovenia. You can feel whole biodynamic passion of Radovan Schuman inside of this wine. Strong taste, long aftertaste and soft acidity. Something special. Octopus in spicy sauce – yes please.
It is very special white organic wine, raised by biodynamical approach. It is combination of 3 different grape varieties; Traminer 45%, Sauvignon 45% and Rheinriesling 10%. Macerated more than one month with seeds and skins. It was naturaly fermentated and aged in oak barrels, no added yeasts or any enological substances, with no added sulfites. Its typical sent is enriched by herbs and spices, as is confirmed by taste; it is herbal, fruity, by citrus and very fresh. It has very rich, full amber – gold colour. With our natural treatment, knowladge and good relationship to mother nature, we created and captured drops of the Sun – drops of life in it. Wine is full of vitality. Botlled in clay, covered with home made wax.
Special characteristic of grapes selected for this couvée: was harvested from area highly exposed to the sun. For this couvée we select varieties with a lot of green-leaf surfaces, with extreme possibility of solar absorbtion. Because in this case four elements are attached in benefit of the fire element, we name this wine Sun Drops – drops from the Sun.
Orange wine, also known as skin-contact white wine, skin-fermented white wine, or amber wine, is a type of wine made from white wine grapes where the grape skins are not removed, as in typical white wine production, and stay in contact with the juice for days or even months. This contrasts with conventional white wine production, which involves crushing the grapes and quickly moving the juice off the skins into the fermentation vessel. The skins contain colour pigment, phenols and tannins that would normally be considered undesirable for white wines, while for red wines skin contact and maceration is a vital part of the winemaking process that gives red wine its color, flavor, and texture.
Maceration is the winemaking process where tannins coloring agents and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice is clear-grayish in color.